Chutney is a delightful side dish often served as part of a traditional Indian thali. It has the power to brighten up even the simplest meal. Across Indian homes, you'll find countless varieties of chutneys-each made with different ingredients and each adding its own unique burst of flavour. Some chutneys are even region-specific but are loved all over the country.
One of the best things about chutney is its versatility. You can enjoy it with dal-chawal, roti, paratha, or practically any snack. With so many options to explore, here are five easy and delicious chutney recipes you must try at home.
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5 Chutney Recipes You Should Try At Home
1. Methi Chutney
Popular in Rajasthan, Methi Chutney can be made either tangy or slightly sweet. Fenugreek seeds naturally have a bitter taste, so jaggery and dry mango powder (amchur) help balance the flavours.
How To Prepare: Soak one cup of fenugreek seeds, boil them, and drain the water to reduce bitterness. Heat oil in a pan and add asafoetida (hing), mustard seeds, cumin seeds, and fennel seeds. Add turmeric and red chilli powder, then mix in the boiled fenugreek seeds and sauté for a minute or two. Add jaggery, amchur, a little water, and cook until it comes to a boil. Simmer on low heat until it thickens. Let it cool, store it in an airtight jar, and serve with parathas, puris, or rotis.
2. Sarso (Mustard) Chutney
This well-known Bihari chutney adds a sharp and vibrant flavour to any plate. Both black and yellow mustard seeds (rai) are used.
How To Prepare: Soak both types of mustard seeds for 30 minutes. Add them to a blender with garlic, green chillies, lemon juice, salt, a little yoghurt, and whole red chillies if you prefer extra heat. Grind into a smooth paste. Heat mustard oil, sauté slit green chillies in it, and pour this tempering over the chutney.
3. Whole Red Chilli And Garlic Chutney
This is a bold and spicy chutney made using whole red chillies. The garlic adds depth and a rich aroma.
How To Prepare: Soak 10-12 whole red chillies for 5-6 hours. Grind them with half a cup of garlic. Heat mustard oil, add a pinch of cumin, and mix in the chilli-garlic paste. Add salt and cook until most of the moisture evaporates. Your chutney is ready.
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4. Desi Tamatar Ki Chutney
This chutney is very simple to make. Traditionally, it is prepared on a stone grinder (sil-batta), but you can easily use a blender or a mortar and pestle.
How To Prepare: Slice five tomatoes in half and cook them until slightly soft. Remove and discard the skins. If using a mortar and pestle, first crush garlic, salt, green chillies, and coriander. Then add the tomatoes and mix well. If using a blender, blend all the ingredients together briefly-just enough to combine.
5. No-Coconut Chutney
Coconut chutney is a classic accompaniment to South Indian dishes, but this version is made without coconut.
How To Prepare: Sauté two onions in a pan. Add two tomatoes, whole red chillies, and salt, and cook for two minutes. Transfer to a blender, add roasted peanuts and water, and blend until smooth. Prepare a tempering of curry leaves, mustard seeds, and green chillies, and mix it into the chutney.
These five chutneys are simple to prepare and bring a lovely mix of flavours to everyday meals-perfect for anyone looking to add a little extra zing to their plate.